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Arugula and Prosciutto Pizza

Arugula and Prosciutto Pizza

A light and flavorful pizza topped with fresh arugula and prosciutto, perfect for a summer evening.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) Pizza Dough
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic, minced or thinly sliced
  • 8 oz Fresh Mozzarella, torn into small pieces
  • 4-6 slices Prosciutto di Parma, sliced very thi
  • 2 cups Baby Arugula, washed and dried well
  • 1/4 cup Parmesan Cheese, shaved or freshly grated
  • 1 tbsp Balsamic Glaze, for drizzling at the end
  • 1/2 tsp Red Pepper Flakes, optional for heat

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside.
  2. On a floured surface, stretch your dough into a 12-inch circle.
  3. Brush the dough with extra virgin olive oil and spread minced garlic evenly.
  4. Distribute torn fresh mozzarella over the dough without overcrowding.
  5. Transfer the dough to the hot stone or baking sheet and bake for 8 to 12 minutes until golden brown.
  6. Remove the pizza from the oven and drape prosciutto over the melted cheese.
  7. Top with fresh baby arugula.
  8. Sprinkle shaved Parmesan and red pepper flakes, then drizzle with balsamic glaze.
  9. Slice and serve immediately.

Notes

Ensure arugula is completely dry before adding to the pizza to maintain crust crispiness. Use a pizza peel for easy transfer to and from the oven.